Welcome to a flavor journey that combines the sweetness of strawberries with the tropical zest of mango in a cake that’s as vibrant as it is delicious. This recipe is perfect for those who love to experiment with flavors and enjoy a dessert that’s both refreshing and indulgent.
Why This Recipe Works
- The combination of strawberry and mango offers a perfect balance of sweetness and acidity, making every bite a delightful experience.
- Using fresh fruits ensures the cake is moist and packed with natural flavors, avoiding the need for artificial flavorings.
- The recipe is designed to be straightforward, making it accessible for bakers of all skill levels.
- It’s a versatile cake that can be dressed up or down depending on the occasion.
- The vibrant colors of the fruits make the cake visually appealing, perfect for social media or special gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup pureed mango
- 1 cup diced strawberries
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease your 9-inch round cake pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal. This step ensures your cake won’t stick and will come out perfectly shaped.
Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. This combination will give your cake the perfect structure and rise. Sifting the flour can help avoid lumps, but it’s not mandatory if you’re in a hurry.
Cream Butter and Sugar
Using an electric mixer, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy. This process incorporates air into the batter, making your cake lighter. Tip: Ensure your butter is at room temperature to achieve the best consistency.
Add Eggs and Vanilla
Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. Adding the eggs one at a time ensures they’re fully incorporated into the mixture, preventing the batter from separating. The vanilla adds a layer of flavor that complements the fruits beautifully.
Incorporate Fruits and Dry Ingredients
Fold in 1 cup of pureed mango and 1 cup of diced strawberries into the wet mixture. Then, gradually add the dry ingredients, mixing until just combined. Overmixing can lead to a dense cake, so stop as soon as you no longer see flour streaks. Tip: Dust the diced strawberries with a little flour to prevent them from sinking to the bottom during baking.
Bake to Perfection
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The exact time may vary depending on your oven, so start checking at the 30-minute mark.
Tips and Tricks
For an extra moist cake, consider adding a tablespoon of sour cream or Greek yogurt to the batter. This little secret can make a big difference in texture. If you’re using frozen fruits, make sure to thaw and drain them well to avoid excess moisture in the batter. For a professional finish, brush the baked cake with a simple syrup made from equal parts water and sugar before frosting. This step keeps the cake moist and adds a subtle sweetness. Experiment with different frostings; a cream cheese frosting pairs wonderfully with the fruity flavors, or keep it light with a whipped cream topping.
Recipe Variations
- For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution for best results.
- Add a layer of cream cheese frosting between two cake layers for an extra decadent treat.
- Incorporate a cup of shredded coconut into the batter for a tropical twist.
- Swap the strawberries for raspberries or blueberries for a different berry flavor profile.
- For a vegan version, use plant-based butter and eggs substitutes, and ensure your sugar is vegan-friendly.
Frequently Asked Questions
Can I use frozen fruits instead of fresh?
Yes, you can use frozen fruits, but it’s crucial to thaw and drain them thoroughly to remove excess moisture. This prevents the cake from becoming too wet and affecting the baking time and texture.
How do I store the cake?
The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. If refrigerated, let it come to room temperature before serving for the best flavor and texture.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors have more time to meld. Just ensure it’s stored properly to maintain its moisture.
Summary
This Strawberry Mango Cake is a delightful combination of sweet and tropical flavors, perfect for any occasion. With simple ingredients and straightforward steps, it’s a must-try for anyone looking to impress with minimal effort.
